How to Reverse Sear a Tomahawk Steak in an Oven and Cast Iron Skillet

May 7, 2018

This post is sponsored by The Organic Butcher. Sponsored posts, along with affiliate links, are what enable bloggers like me to maintain and operate sites that are free to the public. That said, I only work with products and brands that I personally use and would feel proud to give as a gift.

Want that edge-to-edge even doneness on your next steak, but just not sure how to achieve it without a grill? Fear not! You’ve come to the right place. Here, I’ll show you how to get a restaurant quality steak, without ever leaving your kitchen.

As stated in my other blogs, the basic premise of the reverse sear is bringing the temperature of the meat up slowly and evenly. This herb butter is nothing short of decadent and adds next level flavor to any steak.

Step-by-Step

Step 1: Unwrap and place steak on cutting board, allowing it to warm up at room temperature for about an hour. While the steak is warming up, remove just a sliver of the fat from around the edge and place back in refrigerator—-we’ll use that later.

Step 4: Lay steak on a cooling rack, and place the rack on a baking sheet. I cover the sheet with foil just to cut down on the cleanup later.

Step 5: Place steak in oven till it reaches an internal temperature of 125° before searing, this should take about 45 minutes depending on the size of the steak. (This temperature is for medium rare, if you like a more well done steak, you can take it to 130 degrees internal temperature.)

Step 6: Remove steak from oven at desired internal temperature and allow it to rest while you prepare your cast iron.

Step 7: In hot cast iron pan, add the sliver of fat we removed earlier and allow it to render down, this is what we are going to sear the steak in. Add a sprig of rosemary for some extra flavor.

Step 8: Place steak directly onto the scorching hot cast iron, flipping every 45 seconds or so. You’ll want to do this for about 5 minutes or until desired level of dark crust develops (via the Maillard reaction). During this process the internal temperature of the meat will rise to about 130 degrees, which is a good medium rare.

Step 9: Remove steak from the skillet and let rest for 15 minutes before slicing into it.

ABOUT THE AUTHOR

Matthew Eads is a former US Marine, self-taught gourmet griller, and cookbook author. Building on a lifelong passion for cooking and the memories of his dad’s less-than-stellar BBQ, Matthew has learned the ways of the grill through reading, practical application, and a lot of trial and error. Learn More | Contact Matthew